Snow Peas and Beef Salad Recipe

"In this delicious main-dish salad, savory strips of broiled streak are lightly dressed along the water chestnuts, mushrooms and onions, then tossed with crisp snow peas," details Janeen Kilpatrick of Fairbury, Illinois. "Ketchup and ginger add a bit of zip to the sweet dressing."

Directions

Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool completely. Thinly slice meat across the grain; place in a large resealable plastic bag. In a jar with tight-fitting lid, combine the ketchup, oil, lemon juice, brown sugar and seasonings; shake well. Pour over meat; seal bag and turn to coat.

Add the mushrooms, water chestnuts and onion. Refrigerate for 8 hours or overnight, turning occasionally. Just before serving, add snow peas. Serve on lettuce; garnish with tomatoes.Yield: 6 servings.

Originally published as Snow Peas and Beef Salad in Light & Tasty
April/May 2001, p44